Pumpkin Apple Streusel Muffins

Muffins:

• 2 1/2 Cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 Cups sugar
• 1/2 tsp salt
• 2 eggs, lightly beaten
• 1/2 Cup vegetable oil
• 1 Cup Libby's Solid pack pumpkin
• 2 Cups peeled, finely chopped apples

Streusel Topping:

• 4 Tbsp flour
• 1/2 Cup sugar
• 1 tsp cinnamon
• 6 Tbsp butter

In a large bowl, blend first 5 ingredients and set aside.  In medium bowl, combine eggs, pumpkin and oil.  Add liquid ingredients to dry ingredients.  Stir just until moistened.  Stir in apples.  Spoon batter into paper-lined muffin cups, filling 3/4 full.  Sprinkle streusel topping over batter.  Bake in pre-heated 350˚ oven for 35-40 minutes or until toothpick comes out clean.

Streusel Topping:

In a small bowl, flour, sugar and cinnamon.  Cut in butter until mixture is crumbly.

Pumpkin Apple Streusel Muffins

Muffins

• 2 1/2 Cups flour
• 2 Cups sugar
• 1 Tbsp Pumpkin Pie Spice
• 1/2 tsp salt
• 2 eggs, slightly beaten
• 1/2 Cup vegetable oil
• 1 Cup Libby's solid pack pumpkin
• 2 Cups peeled, finely chopped apples

In a large bowl, blend first 5 ingredients and set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir just until moistened. Stir in apples. Spoon batter into paper-lined muffin cups, filling ¾ full. Sprinkle streusel topping over batter. Bake in pre-heated 350˚ oven for 35-40 minutes or until toothpick comes out clean.

Streusel Topping

• 2 Tbsp flour
• 1/2 Cup brown sugar
• 1 tsp ground cinnamon
• 6 Tbsp butter

In a small bowl combine flour, brown sugar and cinnamon. Cut in butter until mixture us crumbly.

Corn Muffins from America's Test Kitchen

Ingredients:
2 Cups flour
1 Cup cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 Cups sugar
8 Tbsp butter, melted
3/4 Cups sour cream
1/2 Cup milk

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 400°. Spray a standard muffin tin with nonstick cooking spray.
2. Whisk the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide the batter evenly among muffin cups, dropping it to form mounds. Do not level or flatten the surface of the mounds.
3. Bake until the muffins are light golden brown and a skewer inserted into the center of the muffins comes out clean, about 18 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin for 5 minutes; invert the muffins onto a wire rack, stand the muffins upright, cool 5 minutes longer, and serve warm.